[Allow 4 hours to set.] – 1 & 1/2 Cups coconut, divided – 4 table spoons of melted margarine – 1/2 cup graham cracker crumbs – 2/3 cup sephra white chocolate chips – 1 box coconut cream instant pudding – 1 1/2 cups whipping cream, divided.
Preheat oven to 350°F. Mix together graham cracker crumbs, 1 cup coconut, and margarine. Press mixture firmly into bottom and sides of 9” pie pan. Bake crust for 10 minutes.
Melt 1/3 cup chocolate and spread evenly over crust. Let set in refrigerator until firm (approx. 10 minutes). In a separate bowl, whisk together milk and dry pudding mix for 2 minutes or until well blended. Stir in the remaining coconut (1/2 cup) and pour into crust. Place in refrigerator.
Microwave remaining 1/3 cup chocolate and 1/4 cup of the whipping cream in medium bowl for 1 minute. Stir until smooth and let cool in refrigerator until room temperature or for about 10 minutes. Beat together the remaining 1-1/4 cups whipping cream in large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Return mixture to remaining cream and stir gently. Spoon cream onto pie filling. Refrigerate until chilled (3-4 hours). Top with toasted coconut flakes before serving, if desired.